Whether as a make-ahead breakfast option or a holiday breakfast or brunch to feed a crowd, these Sausage Egg Muffins are such an easy, yummy option. They’re ready in under 30 minutes and are so versatile!
Sausage Egg Muffins
I have long loved making egg muffins with vegetables, egg muffins with bacon, and egg muffins with spinach—and I have discovered that sausage in egg muffins is also a most delicious combination. And since feeding a crowd (or just a normal family!) at breakfast can be a challenge with little kids in the house, this recipe allows you to make eggs for everyone all at the same time. And even make breakfast or brunch ahead of time and reheat them to serve.
You can make these egg muffins for Christmas brunch, for a weekend breakfast or as an easy way to meal prep weekday meals. (You can even freeze them.)
They are delicious on their own or you can serve with a dip to add more flavor, such as ketchup, guacamole, or sour cream.
(You may also like my Salt Dough recipe for this time of the year.)
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Ingredients You Need
Here’s a look at what you need to make this breakfast or brunch recipe so you know what to have on hand.
- Breakfast sausage: You can use any type of breakfast sausage you prefer in this recipe, but you’ll want to cook it first to ensure you have the best results in the final recipe. I usually use a chicken maple sausage since I prefer that flavor, but pork sausage or turkey sausage works, too.
- Eggs: I use large eggs in my cooking and baking, so that’s what I use here. You can use any type that you prefer after that, whether organic, cage-free, brown, white, or other.
- Cheddar cheese: I like the flavor of shredded cheese paired with the egg and sausage in this recipe. You can use another type of cheese as you like though, such as mozzarella, fontina, or feta.
- Bell pepper (or minced broccoli): If you want to add a vegetable to this egg muffin recipe, you are welcome to do that. Ones that work include minced bell pepper, minced broccoli, shredded fresh spinachor slightly cooled roasted sweet potato or cooked onions.
- All-purpose flour: I add a little flour to the batter of my egg muffins to give them a little more structure. If you need to make a recipe gluten-free, feel free to use a cup-for-cup type of gluten-free flour blend.
Step-by-Step Instructions
Below is an overview of how to make these sausage egg cups so you know what to expect fro the process. Scroll down to the end of the post for the full information, including the amounts and timing.
- Preheat the oven and grease a standard muffin tin. Brown the sausage as directed on your package. Let cool slightly.
- Add all of the ingredients to a medium bowl and stir well to combine.
- Divide among the prepared muffin tin.
- Bake until the edges are golden brown and the tops are firm.
How to Store
Store in an airtight container for up to 5 days. Warm for 15 seconds in the microwave if desired. You can also freeze the baked and cooled egg muffins in a freezer bag with as much air removed as possible for up to 6 months.
Heat from frozen in the microwave on a heat-safe plate or briefly in a 350 degree oven for an easy breakfast recipe to share with the kids.
Best Tips for Success
- Be sure to grease your muffin tin really well to avoid sticking.
- Gluten-free: Use the cornmeal or a cup for cup gluten-free flour.
- Dairy-free: Omit the cheese. You could add another cup of spinach or another veggie like corn or cooked roasted butternut squash.
- You can omit the added salt if desired.
- Run a paring knife around the edges of the muffins to help loosen if needed.
- Cut into smaller pieces for older babies or one year olds as needed.
- Add a dash of garlic powder, onion powder, or roasted red peppers as desired. Try varying the cheese by using pepper jack or Colby jack if you prefer.
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I’d love to hear your feedback on this post, so please rate and comment below!
Easy Sausage Egg Muffins
Ingredients
- 8 ounces cooked breakfast sausage (diced)
- 8 eggs (lightly beaten)
- ¾ cup shredded cheddar cheese
- ½ cup diced bell pepper (or minced broccoli)
- ¼ cup all-purpose flour
- ¼ teaspoon salt
Instructions
- Preheat the oven to 375 degrees F and grease a standard muffin tin very well with nonstick spray.
- Add all of the ingredients to a medium bowl and stir well to combine.
- Divide among the prepared mini muffin tin, using about ¼ cup batter in each cup.
- Bake for 14-16 minutes or until the edges are golden brown and the tops are firm.
- Place the muffin tin on a wire rack and let muffins cool in the tin for 5-10 minutes. As they cool, they will start to pull away from the sides of the pan slightly. Use a paring knife around the edges to gently loosen and remove the muffins from the pan.
- Serve warm.
Notes
- Store in an airtight container for up to 5 days. Warm for 15 seconds in the microwave if desired.
- Be sure to grease your muffin tin really well to avoid sticking.
- To use frozen spinach, let it thaw and squeeze out any moisture. Use ¼ cup and break it up.
- Gluten-free: Use the cornmeal or a cup for cup gluten-free flour.
- Dairy-free: Omit the cheese. You could add another cup of spinach or another veggie like corn or cooked roasted butternut squash.
- You can omit the added salt if desired.
- Run a paring knife around the edges of the muffins to help loosen if needed.
- Cut into smaller pieces for older babies or one year olds as needed.
These are perfect for my 9 month old’s breakfast – easy to make, easy for her to hold, not messy, protein filled. Was slightly confused that step 1 says standard muffin tin and step 3 says mini, this made about 11 standard muffins for me without any sausage (I’m sure more add-ins would increase the volume). They looked spectacular out of the oven, but deflated upon cooling and were quite shrunken looking (but still delicious!).
So far, I have made these twice! First time was as written with GF flour substitute. I thought they turned out a little drier than what I’m used to and not super flavorful. But it was a good base. The second time, I made them with bacon instead of sausage (it’s what I had cooked already) and added about 1/4 cup of cottage cheese. I also used spinach in place of the peppers. Turned out perfect in my opinion, and my 2 children loved them too!